going old school

I’ve  been trying to work more fruits and veggies into my diet now that fall has fallen.  In the summer it is so easy to eat lots of fresh stuff.  It’s abundant!  Now we are seeing stuff grown from afar in the grocery store.  You can find some local produce but it is so darn expensive.  When weighing the budget, the produce from Mexico wins over the stuff from Oregon.

I very loosely follow Weight Watchers since they changed the program to all fruits and veggies are “free” or have no points value in their system.  This is great for a few reasons.  We, as a society, need to get more produce in our diet, so this new program really encourages that.  The bonus is that things like bananas that are good fuel (but I’m so-so about) are now are regular staple in my diet.

Since I have been eating lots more bananas, I find that at times I rush to finish the last few before they go really soft.  So this week, I turned to an old friend, my Better Homes Cookbook.  I have used this cookbook as a guide and jumping off point for years and every recipe I have used from this book has been successful.  As I mentioned before I’m not good at following recipes, but the Banana Bread recipe has been tried and true with a few minor changes.

Better Homes Banana Bread (Lula-style)
1 3/4 cup ap flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ripe bananas (recipe called for 2-3 bananas)
1/3 cup butter
2 tablespoons milk (2%)
2 eggs
1/2+ cup chopped pecans (recipe called for a paltry 1/4c)

In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed ripe banana, margarine or butter, and milk. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in walnuts.

Pour into greased 8x4x2-inch loaf pan. Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool 10 minutes. Remove from pans; cool thoroughly on wire racks. They say wrap and store overnight, for easier slicing. I say DIG IN!

Published by Lula Harp

I'm a mad scientist trying to find my tools.

6 thoughts on “going old school

    1. 1. ap is All Purpose, this is just the regular flour you buy at the market unless it specifies it’s something special (for example bread or pastry flour)
      2. I think my bread turned out great. I increased the nuts and could have added even more. never enough nuts as far as I’m concerned. with the number of bananas you have to keep in mind when the recipe was published. back when this version was published (mid 80’s) an average banana was half the size of the modern “average” banana. also the more bananas you add the moister your final bread will be. you just have to play around with it.

      Good luck. let me know how it goes. and I’m more than happy to field any further questions when you are ready to bake.


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